| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains |
|
Breads & ce, Breakfast g |
18 |
Servings |
INGREDIENTS
| 2 |
|
Eggs; beaten |
| 1/3 |
c |
Vegetable oil |
| 1/2 |
c |
Applesauce |
| 1 |
ts |
Vanilla |
| 1 1/2 |
c |
Flour |
| 3/4 |
c |
Sugar |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Cinnamon |
| 1 |
c |
Apple; shredded |
| 1/2 |
c |
Carrot; shredded |
| 1/2 |
c |
Coconut; flaked |
| 1/2 |
c |
Raisins |
| 1/4 |
c |
Nuts; chopped |
INSTRUCTIONS
Combine eggs, oil, applesauce and vanilla. Mix well. Add flour, sugar,
soda, cinnamon, apple, carrot, cooconut, raisins and nuts; mix until
blended. Spoon batter into paper-lined muffin cups, fill cups half full.
Microwave 6 muffins at a time, uncovered, 2 to 2 1/2 minutes or until no
longer doughy. Rotate pan once. Continue with remaining batter. Makes 18
muffins at 160 calories, 6 grams fat. Tip: You can line microwave-safe
custard cups with cupcake liners. Pour the batter into the cups and
microwave the muffins.
Recipe by: Microwave Times
Posted to Bakery-Shoppe Digest by Mary <smile@ridgecrest.ca.us> on Apr 05,
1998
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